Ingredients

1 2/3 cups all-purpose flour

1 cup unsweetened cocoa powder 

1 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, slightly softened

1 1/4 cups granulated sugar

3/4 cup packed light brown sugar

2 large eggs

2 tsp vanilla extract

16 oz. white chocolate chips

1/4 cup finely crushed peppermint pieces

(I put mini candy canes on a plastic cutting board and covered them with parchment paper. I then used a meat tenderizer/mallet to break the candy canes into small pieces. If making these cookies with young ones, an adult should crush the candy canes.)

Preheat oven to 350 degrees.

Line baking sheets (these are the Baking Sheets I use) with Silicone Baking Mat (I use these silicone mats) or parchment paper. (I like to use Parchment Paper Sheets.)

In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt . Set aside.

In the bowl of an electric stand mixer, cream butter, granulated sugar and brown sugar together until well combined. 

Mix in eggs and then blend in vanilla extract.

Set mixer on low and then slowly add the flour mixture and mix until combined.

Scoop dough out with a tablespoon and shape into balls.

Space on lined cookies sheets 2-inches apart. Flatten cookies slightly with the spoon. 

Bake in a preheated oven about 8 minutes. 

Let the cookies cool on the baking sheets before transferring them to a wire rack. Let cookies cool 5 minutes.

Melt white chocolate chips in a microwave-safe bowl for 30 seconds at a time. Stir the chocolate each time after heated until the chocolate is melted.

Spread half of each cookie with the white chocolate and place them on a plate or on the lined baking sheets. Sprinkle the cookies with peppermint bits. Chill the cookies in the refrigerator for a few minutes to let the chocolate set. 

Store cookies in an airtight container.